So happy to be here! Ready to join in on the fun and continue learning the road to being a good sourdough bread baker

I've been baking through some of the classics and this one came out of the oven this morning. More are coming throughout the week, different traditions, different techniques, different flavors. Drop yours in the comments if you've been baking for the holiday. Would love to see what's in your kitchen right now.

Hey Crew, I’ve just dropped the first technical breakdown in our Raw Talk folder. This isn't just about making dough; it's about the "Trade Secrets" that separate an apprentice from a master. Why this matters: The rubbing-in method is the foundation of almost all short-crust pastry. If you get the temperature or the texture wrong here, the bake will never be right. Inside this video, I’m showing you: - Why we use cold fat (and why your palms are the enemy). - How to spot the perfect "breadcrumb" stage. - The science behind the fridge rest (don't skip the grind!). The Challenge: I want you to watch the clip, I will place it here and will also go into the 'Technical Archive' Classroom - in the 'Raw Talk' folder,. Try a batch this week, and post a photo of your "breadcrumb" stage right here in the comments. Let's see that texture. Master the craft, one edge at a time.

I have now added a new file in the classroom for croissant lamination,. I have added a recipe I have use for many years and two technical lamination guides I made for another community. I hope you enjoy and can get something out of them. Let me know what you think...

Hi all, I have uploaded my first two technical sheets in the classroom - joconde sponge and almond sable. Once I find my rhythm, I will attach videos and photos with them as I build the archive daily... Have a look in the classroom and let me know in the comments what you think and if there is anything I can add to them, or if there is a technical guide you would like me to focus on for you.